EP0509566A1 - Pâtes feuilletées laminées - Google Patents

Pâtes feuilletées laminées Download PDF

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Publication number
EP0509566A1
EP0509566A1 EP19920200547 EP92200547A EP0509566A1 EP 0509566 A1 EP0509566 A1 EP 0509566A1 EP 19920200547 EP19920200547 EP 19920200547 EP 92200547 A EP92200547 A EP 92200547A EP 0509566 A1 EP0509566 A1 EP 0509566A1
Authority
EP
European Patent Office
Prior art keywords
dough
pastry
moisture
layer
puff pastry
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP19920200547
Other languages
German (de)
English (en)
Other versions
EP0509566B1 (fr
Inventor
Leendert Marinus Van Der Graaf
Nicolaas Jan Frederick Dirk Verhoef
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Publication of EP0509566A1 publication Critical patent/EP0509566A1/fr
Application granted granted Critical
Publication of EP0509566B1 publication Critical patent/EP0509566B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use

Definitions

  • This invention relates to new and useful puff pastry products and intermediates. This invention is also directed to processes for making such intermediates and baked products.
  • Puff pastry dough is generally made from flour, water, salt, shortening material and additives, if required.
  • the dough is rolled out to a sheet, folded several times and rolled out again, care being taken that the sheets do not adhere more than spotwise by introducing separating layers of fat or dry flour.
  • Upon baking, a light structure of numerous crisp layers is developed.
  • Several methods for making puff pastry dough are known in the art, but the final products are generally comparable.
  • Puff pastry is usually meant to be filled with a savoury or sweet filling material, either before or after baking.
  • a savoury or sweet filling material is relatively moist, because the moisture readily migrates to the puff pastry, thereby gradually, but markedly, reducing the crispness and volume. This problem is especially encountered with these filled products when stored at ambient, chilled or at deep-frozen temperatures, although at a different rate.
  • fatty moisture-barrier layers can be applied for protecting baked crisp bakery products from penetration of moisture originating from the filling material or from the environment.
  • ice-cream wafers for instance, are usually coated with a chocolate-based Cosmetic prior to filling with ice cream.
  • Puff pastry cannot be protected in this way, however, because any fat-based coating material, when applied to puff pastry, does not sufficiently adhere to the surface because of the crisp nature thereof. The coating will crack, peel off, etc. and thus the moisture can still migrate into the puff pastry material, with detrimental effect.
  • An object of the invention is to provide means for reducing or eliminating this problem of puff pastry products losing their crispness and volume, owing to moisture migration.
  • the invention provides a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough, which acts as a kind of anchoring layer for the moisture-barrier layer, which is provided on top of the pastry dough.
  • the present invention therefore relates to a baked composite dough product comprising a puff pastry layer having attached thereto, at least at one side, an anchoring layer of pastry, provided with at least one edible protective layer having moisture-barrier properties.
  • anchoring layer of pastry as used in this specification and claims is defined as any pastry product having generally uniform properties in all directions, leaving crust formation aside, examples of such pastry being: bread, pizza, cookie, shortcrust and cake pastry.
  • the composite layer of baked product according to the present invention is provided with an edible protective layer having moisture-barrier properties
  • suitable examples of protective coatings being hydrophobic coatings, e.g. fat coatings such as those consisting of triglyceride fats, coatings of waxes, sucrose polyesters or mixtures thereof, or multiple coatings comprising at least one hydrophobic layer.
  • fat coatings such as those consisting of triglyceride fats, coatings of waxes, sucrose polyesters or mixtures thereof, or multiple coatings comprising at least one hydrophobic layer.
  • acetofat an acetylated monoglyceride or acetylated mono/di-glycerides.
  • the continuity of this coating may be improved by arranging a glaze layer between the pastry dough layer and the edible protective layer having moisture-barrier properties.
  • the invention relates both to the par-baked and fully baked products.
  • the invention finally relates to the baked dough products as described hereinbefore, comprising a moist filling material of the savoury or sweet type, such as gellified fruit and juice, pastry fillings, pie fillings and ragout or hash.
  • a moist filling material of the savoury or sweet type such as gellified fruit and juice, pastry fillings, pie fillings and ragout or hash.
  • Vegetable material, dairy material and combinations thereof may also be used.
  • a usual puff pastry dough was made from flour (Zeeuws ex Meneba N1) 100 parts salt 1 part dough margarine (Trio Korst ex B&J) 5 parts water 49 parts
  • a shortcrust dough of following composition was prepared as a protective dough: Flour (Banket Extra ex Wessanen N1) 100 parts Biskien Zacht (shortening ex B&J N1) 52 parts Salt 1 part Water 23 parts
  • the dough was made in a standard two-step procedure, first mixing the solid components and then adding water. After a rest period of 10 minutes, the shortcrust dough was sheeted and rolled to a thickness of 5-6 mm. The resulting sheet was then laminated on top of the puff pastry dough and the combined dough system was stepwise rolled out to a sheet of about 4 mm thickness.
  • the product obtained by this method is shown schematically in section in Figure 1, the puff pastry layer 1 having a shortcrust dough layer 2 laminated thereto. After cutting this composite sheet into pieces and depositing the dough pieces in separate disposable pie baking trays, the dough was baked at 200°C for about 25 minutes under constraint to control lift, followed by about 5 minutes without constraint. If desired, the baked product could be further dried.
  • a light crisp puff pastry product was obtained, schematically shown in section in Figure 2.
  • the puff pastry dough has been expanded to a flaky puff pastry layer 3 having on top a layer of cooked shortcrust 4.
  • a thin layer 5 of acetofat was applied as a moisture barrier by spraying, brushing, and the like, forming a coating on the shortcrust surface.
  • the edge of the baked product could also be sealed on to the baking tray.
  • the protection obtained increased with the coating weight and the number of any subsequent moisture barrier coating layers 6. Very good results were obtained with a total coating weight of about 30 g/m2, but in practice coating weights ranging from 10 to 50 g/m2 gave suitable results.
  • a filling 7 is shown comprising apple pieces 8 in a sweet, thickened sauce 9.
  • product quality was assessed after reheating in a microwave oven for 3-5 minutes at high intensity (600 Watt) or for about 3 minutes' thawing at low intensity (240 Watt), followed by 3.5 minutes' heating at high intensity. The products were heated directly after they had been taken out of the freezer.
  • Example 1 The experiments of Example 1 were repeated, using in addition several barrier coating materials, e.g. :
  • Example 1 Using the recipe and method of Example 1, a composite pastry sheet was made from shortcrust dough on top of puff pastry dough and rolled out together to a final thickness of about 3 mm. Oval dough pieces of about 11 to 13 cm were cut out and baked and thereafter used as lids on top of filled pie containers. After heating the resulting products in a microwave oven, considerable crispier lids resulted than lids of puff pastry only.
  • Example 1 The process of Example 1 was repeated, however substituting sweet cookie dough for the shortcrust dough.
  • the cooky dough was prepared by homogenizing and mixing until a homogeneous dough was obtained. This dough was sheeted to 5 mm and laminated on to the puff pastry dough sheet. The crispness retention of the final products was comparable with that of Example 1.
  • Example 1 The experiments of Example 1 were repeated but using, instead of a thin layer of acetofat, a mixture of 50% by weight of acetofat and 50% by weight of a sugar polyester derived from fatty acids of fully hardened soybean oil and fatty acids from partially hardened soybean oil in a weight ratio of 1:1 and having the following solids content as measured by NMR: -20°C 0°C 10°C 20°C 30°C 40°C 88.2 78.9 73.3 63.1 40.4 5.4 and having a melting point of 43°C.
  • a total coating weight of 30 g/m2 was brushed on to the shortcrust layer.
EP92200547A 1991-03-11 1992-02-26 Pâtes feuilletées laminées Expired - Lifetime EP0509566B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP91200515 1991-03-11
EP91200515 1991-03-11

Publications (2)

Publication Number Publication Date
EP0509566A1 true EP0509566A1 (fr) 1992-10-21
EP0509566B1 EP0509566B1 (fr) 1994-11-30

Family

ID=8207544

Family Applications (1)

Application Number Title Priority Date Filing Date
EP92200547A Expired - Lifetime EP0509566B1 (fr) 1991-03-11 1992-02-26 Pâtes feuilletées laminées

Country Status (10)

Country Link
US (1) US5405626A (fr)
EP (1) EP0509566B1 (fr)
JP (1) JPH06104027B2 (fr)
AT (1) ATE114408T1 (fr)
AU (1) AU645398B2 (fr)
CA (1) CA2062540A1 (fr)
DE (1) DE69200736T2 (fr)
DK (1) DK0509566T3 (fr)
ES (1) ES2066548T3 (fr)
ZA (1) ZA921815B (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0638488A1 (fr) * 1993-08-12 1995-02-15 Convenience Foods Limited Produit alimentaire pouvant être cuit aux micro-ondes, contenant une barrière interne comestible contre l'humidité
WO1995007025A1 (fr) * 1993-09-06 1995-03-16 Unilever N.V. Systemes de pate feuilletee et fourree
US5409723A (en) * 1991-11-13 1995-04-25 Asahi Denka Kogyo Kabushiki Kaisha Dough composition for puff pastries
FR2766671A1 (fr) * 1997-07-29 1999-02-05 Patrick Raulet Sa Composition fraiche comprenant une pate a farine et une garniture interieure
EP0931457A1 (fr) * 1998-01-26 1999-07-28 Societe Des Produits Nestle S.A. Pâte garnie croustillante après cuisson aux micro-ondes
EP0954977A1 (fr) * 1998-05-08 1999-11-10 Societe Des Produits Nestle S.A. Article de confiserie glacée composite et procédé de fabrication
EP1120043A1 (fr) * 2000-01-26 2001-08-01 Societe Des Produits Nestle S.A. Pâte feuilletée fermentée, précuite et surgelée
EP1249170A1 (fr) * 2001-04-13 2002-10-16 Barilla Alimentare S.P.A. Procédé de préparation d'un snack salé
WO2005029975A1 (fr) * 2003-04-24 2005-04-07 Nederlandse Organisatie Voor Toegepast-Natuurwe- Tenschappelijk Onderzoek Tno Couche de revetement formant une barriere contre l'humidite pour des aliments
EP1586242A1 (fr) 2004-04-16 2005-10-19 Kraft Foods Holdings, Inc. Barrière multicouche comestible contre l'humidité pour produit alimentaire
US7226630B2 (en) 2002-11-26 2007-06-05 Kraft Foods Holdings, Inc. Edible moisture barrier for food and method of use products
US7226629B2 (en) 2003-02-24 2007-06-05 Kraft Foods Holdings, Inc. Microwaveable grilled cheese and meat sandwiches and method of preparation
WO2012156026A3 (fr) * 2011-05-17 2013-03-21 Bahlsen Gmbh & Co Kg Procédé de confection d'une confiserie
WO2015136442A1 (fr) 2014-03-12 2015-09-17 Universidade De Aveiro Formulations avec des hydrocolloïdes pour la préparation de tartes à la crème pâtissière prêtes à la consommation par chauffage dans un four à micro-ondes et leur procédé de production
EP2501240A4 (fr) * 2009-11-20 2017-05-31 General Mills Marketing, Inc. Produit de type pâte contenant des composants multicouche et monocouche

Families Citing this family (25)

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AU685780B2 (en) * 1993-03-04 1998-01-29 Loders Croklaan B.V. Bakery fats and bakery doughs and batters containing them
WO1997001960A1 (fr) * 1995-06-30 1997-01-23 Luigino's, Inc. Base de pizza feuilletee
WO1997042826A1 (fr) * 1996-05-14 1997-11-20 Mlp Operating Company Pate a pizza montee a la levure refrigeree
US5968570A (en) * 1997-04-04 1999-10-19 Paulucci; Jeno F. Folded pastry product
US6168812B1 (en) 1997-04-29 2001-01-02 Jeno F. Paulucci Microwavable semi-circular pizza product and packaging combination
US6267998B1 (en) 1998-04-03 2001-07-31 Kellogg Company Of W. K. Kellogg Institute Multi-layer toaster product and method for making same
CA2265962A1 (fr) * 1998-05-08 1999-11-08 Societe Des Produits Nestle S.A. Friandises composees a la creme glacee et processus de fabrication connexe
US6843167B1 (en) 1999-04-13 2005-01-18 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US7494678B2 (en) * 2000-03-07 2009-02-24 Donuts And Company Limited Method and apparatus for producing a doughnut
US6327968B1 (en) 2000-03-17 2001-12-11 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
US20020039612A1 (en) * 2000-08-21 2002-04-04 Charles Gambino Frozen filled waffle
US20030044493A1 (en) * 2001-06-28 2003-03-06 Rettey David C. Container comprising edible manifold
US20030203091A1 (en) * 2002-04-24 2003-10-30 Hayes-Jacobson Susan M. Dough product treatment process and products thereof
US20040052907A1 (en) * 2002-09-18 2004-03-18 Maniak Douglas C. Vertically oriented laminated dough product
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
WO2004066760A2 (fr) * 2003-01-27 2004-08-12 Danisco A/S Composition
US20050025862A1 (en) * 2003-07-29 2005-02-03 Schwan's Food Manufacturing, Inc. Multi-component dough
US20080020106A1 (en) * 2004-12-23 2008-01-24 Taco Bell Corporation Comestible wrap product and method of making the same
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
ITMI20070229A1 (it) * 2007-02-08 2008-08-09 G M Piccoli S R L Prodotto alimentare da forno e procedimento per la sua preparazione
AU2010218558A1 (en) * 2009-02-27 2011-10-13 Csm Nederland B.V. Flour-based bakery product with inhomogeneous NaCl bulk distribution and method for making such food product
CN103987264A (zh) * 2011-12-14 2014-08-13 荷兰联合利华有限公司 可食用的涂层和涂敷的食品
JP6847953B2 (ja) 2015-12-18 2021-03-24 ケロッグ カンパニー 食品を製造する方法、食品製造システムにより生産される食品および食品製造システム
RU2748812C1 (ru) * 2020-11-18 2021-05-31 Василий Алексеевич Сычев Способ изготовления листовых композитных водонепроницаемых изделий из теста, пригодных для изготовления съедобный упаковки

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Publication number Priority date Publication date Assignee Title
FR748423A (fr) * 1932-01-08 1933-07-04 T & T Vicars Ltd Procédé de fabrication de biscuits, pâtisserie et autres produits similaires et produits résultant de l'application de ce procédé
US3250627A (en) * 1963-08-26 1966-05-10 Ray J Thelen Puff pastry-chemically leavened paste laminates
CH484621A (de) * 1968-04-23 1970-01-31 W Und H Kuechle Fa Verfahren zur Herstellung von Tortenböden
US4275082A (en) * 1980-02-25 1981-06-23 Standard Brands Incorporated Frozen puff pastry and edible insert combination and process
US4283424A (en) * 1979-08-06 1981-08-11 The Quaker Oats Company Frozen pizza crust and pizza suitable for microwave cooking
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
EP0088361A2 (fr) * 1982-03-05 1983-09-14 The Pillsbury Company Produit boulanger pour petit déjeuner, de grande stabilité et saveur
EP0375240A2 (fr) * 1988-12-21 1990-06-27 The Procter & Gamble Company Polyesters de polyols comme barrière d'humidité pour aliments
EP0383134A1 (fr) * 1989-02-08 1990-08-22 Naturin GmbH & Co Procédé pour la préparation de produits de boulangerie

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GB379602A (en) * 1932-01-08 1932-09-01 T And T Vicars Ltd Improvements in or relating to the manufacture of biscuits, cookies and the like baked goods
US3219456A (en) * 1963-04-11 1965-11-23 Borden Co Method for producing an unbaked dough product
US3250626A (en) * 1963-08-26 1966-05-10 Ray J Thelen Cooked, chemically-leavened food laminates
US3293043A (en) * 1964-01-08 1966-12-20 Borden Co Unbaked bakery products for refrigerator storage coated with acetylated monoglycerides
US3851084A (en) * 1972-07-05 1974-11-26 Nabisco Inc Method of producing laminated comestible products
JPS61260830A (ja) * 1985-05-16 1986-11-19 東京デリカ株式会社 二層クラスト及びその製造法
JP2736910B2 (ja) * 1989-01-10 1998-04-08 日東製粉株式会社 電子レンジ用ピザクラスト
US5130151A (en) * 1990-12-26 1992-07-14 Megafoods, Inc. Natural and synthetic edible moisture barrier

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR748423A (fr) * 1932-01-08 1933-07-04 T & T Vicars Ltd Procédé de fabrication de biscuits, pâtisserie et autres produits similaires et produits résultant de l'application de ce procédé
US3250627A (en) * 1963-08-26 1966-05-10 Ray J Thelen Puff pastry-chemically leavened paste laminates
CH484621A (de) * 1968-04-23 1970-01-31 W Und H Kuechle Fa Verfahren zur Herstellung von Tortenböden
US4293572A (en) * 1978-02-28 1981-10-06 International Telephone And Telegraph Corporation Process for applying a moisture barrier coating to baked and fried food products
US4283424A (en) * 1979-08-06 1981-08-11 The Quaker Oats Company Frozen pizza crust and pizza suitable for microwave cooking
US4275082A (en) * 1980-02-25 1981-06-23 Standard Brands Incorporated Frozen puff pastry and edible insert combination and process
EP0088361A2 (fr) * 1982-03-05 1983-09-14 The Pillsbury Company Produit boulanger pour petit déjeuner, de grande stabilité et saveur
EP0375240A2 (fr) * 1988-12-21 1990-06-27 The Procter & Gamble Company Polyesters de polyols comme barrière d'humidité pour aliments
EP0383134A1 (fr) * 1989-02-08 1990-08-22 Naturin GmbH & Co Procédé pour la préparation de produits de boulangerie

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5409723A (en) * 1991-11-13 1995-04-25 Asahi Denka Kogyo Kabushiki Kaisha Dough composition for puff pastries
EP0638488A1 (fr) * 1993-08-12 1995-02-15 Convenience Foods Limited Produit alimentaire pouvant être cuit aux micro-ondes, contenant une barrière interne comestible contre l'humidité
WO1995007025A1 (fr) * 1993-09-06 1995-03-16 Unilever N.V. Systemes de pate feuilletee et fourree
FR2766671A1 (fr) * 1997-07-29 1999-02-05 Patrick Raulet Sa Composition fraiche comprenant une pate a farine et une garniture interieure
EP0896798A1 (fr) * 1997-07-29 1999-02-17 S.A. Patrick Raulet Produit à base de pâte fourré comprennant une couche-barrière
US6503546B1 (en) 1998-01-26 2003-01-07 Nestec S.A. Crisp filled pastry after microwave baking
WO1999037158A1 (fr) * 1998-01-26 1999-07-29 Societe Des Produits Nestle S.A. Pate garnie croustillante apres cuisson aux micro-ondes
EP0931457A1 (fr) * 1998-01-26 1999-07-28 Societe Des Produits Nestle S.A. Pâte garnie croustillante après cuisson aux micro-ondes
EP0954977A1 (fr) * 1998-05-08 1999-11-10 Societe Des Produits Nestle S.A. Article de confiserie glacée composite et procédé de fabrication
EP1120043A1 (fr) * 2000-01-26 2001-08-01 Societe Des Produits Nestle S.A. Pâte feuilletée fermentée, précuite et surgelée
EP1249170A1 (fr) * 2001-04-13 2002-10-16 Barilla Alimentare S.P.A. Procédé de préparation d'un snack salé
US7229654B2 (en) 2002-11-26 2007-06-12 Kraft Foods Holdings, Inc. Multilayer edible moisture barrier for food products and method of use
US7226630B2 (en) 2002-11-26 2007-06-05 Kraft Foods Holdings, Inc. Edible moisture barrier for food and method of use products
US7226629B2 (en) 2003-02-24 2007-06-05 Kraft Foods Holdings, Inc. Microwaveable grilled cheese and meat sandwiches and method of preparation
WO2005029975A1 (fr) * 2003-04-24 2005-04-07 Nederlandse Organisatie Voor Toegepast-Natuurwe- Tenschappelijk Onderzoek Tno Couche de revetement formant une barriere contre l'humidite pour des aliments
EP1586242A1 (fr) 2004-04-16 2005-10-19 Kraft Foods Holdings, Inc. Barrière multicouche comestible contre l'humidité pour produit alimentaire
EP2501240A4 (fr) * 2009-11-20 2017-05-31 General Mills Marketing, Inc. Produit de type pâte contenant des composants multicouche et monocouche
WO2012156026A3 (fr) * 2011-05-17 2013-03-21 Bahlsen Gmbh & Co Kg Procédé de confection d'une confiserie
CN103547160A (zh) * 2011-05-17 2014-01-29 巴尔森有限责任两合公司 用于生产糕点的方法
RU2552944C1 (ru) * 2011-05-17 2015-06-10 Бальзен Гмбх Унд Ко Кг Способ изготовления кондитерского изделия
WO2015136442A1 (fr) 2014-03-12 2015-09-17 Universidade De Aveiro Formulations avec des hydrocolloïdes pour la préparation de tartes à la crème pâtissière prêtes à la consommation par chauffage dans un four à micro-ondes et leur procédé de production

Also Published As

Publication number Publication date
ZA921815B (en) 1993-09-13
JPH05103581A (ja) 1993-04-27
ATE114408T1 (de) 1994-12-15
EP0509566B1 (fr) 1994-11-30
AU645398B2 (en) 1994-01-13
JPH06104027B2 (ja) 1994-12-21
DK0509566T3 (da) 1995-05-01
DE69200736T2 (de) 1995-04-27
AU1148292A (en) 1992-09-17
CA2062540A1 (fr) 1992-09-12
US5405626A (en) 1995-04-11
DE69200736D1 (de) 1995-01-12
ES2066548T3 (es) 1995-03-01

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